Mix the yoghurt, quark, and crème fraîche in a bowl. Press 1 garlic clove and stir it in along with a pinch of chopped parsley. Set aside for 5 minutes to let the flavors combine.
For the hummus: drain the chickpeas. Puree them with 8 tablespoons olive oil, 1 pressed garlic clove, 4 tablespoons sesame paste (tahini), a pinch of salt, and a pinch of paprika powder until smooth.
Wash and dry the lamb's lettuce. Halve the cherry tomatoes. Cut the cucumber into cubes. Set these prepared vegetables aside.
Dice the small onion. Heat roughly 2 tablespoons olive oil in a large pan over medium heat, add the onion, and fry for about 3 minutes until translucent.
Halve any large mushrooms. Add the mushroom halves to the pan with the onions and fry together over medium heat for 10 minutes, stirring occasionally, until the mushrooms release their juices.
While the mushrooms cook, cut the smoked tofu or halloumi into 1 cm thick slices. Near the end of the mushroom cooking time, heat roughly 3 tablespoons olive oil in a second pan over medium-high heat until shimmering.
Fry the tofu slices in the second pan for about 3 minutes until golden and lightly crisped, flipping once.
Warm the pita bread or naan. If store-bought, warm gently in a 150°C (300°F) oven for 2–3 minutes or in a dry skillet over medium heat for 30 seconds per side. If homemade, prepare and bake according to your recipe.
Arrange the warm tofu, warm mushrooms with onions, warm bread, fresh vegetables (cucumber, tomatoes, lettuce), hummus, and yoghurt mixture on a large platter or individual plates.
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